Pasta Shells with Beans Greens and Sausage
Transform your weeknight dinner routine with this hearty, flavor-packed recipe for Pasta Shells with Beans, Greens, and Sausage. Combining tender pasta shells with savory Italian sausage, creamy cannellini beans, and nutrient-rich kale or spinach, this one-pan dish is both comforting and wholesome. A splash of chicken broth creates a light, silky sauce, accented by garlic, red pepper flakes, and a generous sprinkle of Parmesan cheese for a satisfying finish. Ready in under 40 minutes, this easy, crowd-pleasing meal is perfect for busy nights, and the vibrant parsley garnish adds a pop of freshness. Whether you're craving a savory pasta dish or searching for a delicious way to incorporate more greens into your diet, this recipe balances indulgence and nutrition in every bite.
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Recipe Information
Ingredients
- 12 ounces medium pasta shells
- 2 tablespoons olive oil
- 12 ounces Italian sausage (sweet or spicy, casings removed)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 1.5 cups low-sodium chicken broth
- 15 ounces cannellini beans, rinsed and drained
- 4 cups kale or spinach, roughly chopped
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes, stirring constantly, and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a gentle simmer. Stir in the cannellini beans and let them heat through for 3-4 minutes.
Add the chopped greens to the skillet, stirring to combine. Cook until the greens are wilted, about 2-3 minutes.
Return the cooked sausage to the skillet, along with the drained pasta shells. Mix everything together, adding a splash of the reserved pasta water if the mixture seems dry.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 6010 mg | 261% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 25.1 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1113 mg | 86% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3173 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
